Creamy, Crispy & Flavor-Packed Sweet Potatoes with Spiced Chickpeas and Tahini Butter Sauce
A delightful dish combining creamy sweet potatoes with crispy spiced chickpeas, drizzled with a tahini butter sauce, perfect for cozy gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 large sweet potatoes (halved)
- 1 tbsp olive oil For sweet potatoes
- 1 can (15 oz) chickpeas (drained & rinsed)
- 1 tbsp olive oil For chickpeas
- 1/4 cup tahini
- 2 tbsp melted butter (or olive oil for vegan)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic (minced)
Spices
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili flakes (optional)
Tahini Sauce Consistency
- 2-3 tbsp warm water To thin tahini sauce
- 2 tbsp chopped fresh parsley For topping
- 2 tbsp toasted breadcrumbs For topping
- Extra chili flakes (optional) For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Rub the halved sweet potatoes with olive oil, salt, and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes until tender.
Cooking Chickpeas
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pan over medium heat. Add the drained chickpeas, smoked paprika, garlic powder, cumin, chili flakes, salt, and pepper. Stir and cook for 5-7 minutes until crispy.
Tahini Sauce
- In a mixing bowl, whisk together tahini, melted butter (or olive oil), lemon juice, maple syrup, minced garlic, and a pinch of salt. Gradually add warm water to achieve a smooth, creamy texture.
Assembling the Dish
- Once the sweet potatoes are roasted, flip them over and mash slightly with a fork. Spoon the spiced chickpeas over the top and drizzle with tahini butter sauce. Finish with parsley and toasted breadcrumbs.
Notes
For extra crispiness, roast the chickpeas longer. Adjust spices according to taste. Leftovers can be stored for up to 3 days in an airtight container.